Tip the beef into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
Heat oven to 200C/180C fan/gas 6.
Strain the marinated meat, keeping the wine.
Heat half the oil in a large frying pan and brown the beef in batches.
When completed, pour a little wine into the empty frying pan and bubble to release any caramelised bits from the pan.
Heat the rest of the oil in a large casserole and fry the carrots, mushrooms and chopped shallots until they start to colour.
Stir in the flour for 1 min, then add the tomato purée.
Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
Transfer to the oven and bake for 2 hrs until the meat is really tender.
Serve with parsley and mashed potatoes.